Sesame Beef and Veggie Stir Fry
Looking for a veggie-centric stir fry? This IS the recipe!
Tag: chicken
Chicken Thighs in Mushroom & White Wine Sauce
This rustic chicken dish is packed full of flavor with garlic, shallots, white wine, and portobello mushrooms. I love this served with buttery noodles.
Easy Sauteed Chicken Livers and Garlic Recipe
Liver lovers, rejoice! I love liver and have previously shared my liver pate recipe that I make with chicken livers. I also really love garlic, in case you haven’t noticed, but you can replace the garlic here with sliced shallots or onions or omit it altogether if you prefer.
Chicken liver has a number of benefits, including being a great source of protein, vitamins A and B (especially B12), and iron. It’s always a good idea to use livers from grass-fed, free-range chickens whenever possible.
This is an easy, simple recipe for sauteeing chicken livers; nothing fancy or overly-done. It’s not going to turn a liver-hater into a liver-lover but it’s a quick, simple way to enjoy chicken livers in all their glory.
Easy Sauteed Chicken Livers and Garlic Recipe
- 1 1/2 tablespoons butter
- 1 1/2 tablespoons olive oil
- 6-8 cloves garlic, chopped – don’t mince the garlic, you want it chunky
- 1 lb. chicken livers, white membrane removed. Place trimmed livers on a large plate lined with a few paper towels to blot them dry.
- Fresh chopped parsley and/or sliced scallions for serving (optional)
Directions
- In a large, heavy skillet, heat olive oil and butter over medium-high heat until the butter is melted. Swirl the mixture around in the pan so that it’s spread around evenly.
- Add chopped garlic and stir continuously for about 30 seconds.
- Add your drained livers to the pan in a single layer, a few at a time, until all of the livers are added. Do NOT stir. Blotting the livers beforehand helps but some of the livers may pop and spatter so be careful.
- Let the livers pan roast for about 4 minutes and then, using a large spoon or tongs, flip the livers over.
- Cook for an additional 3 minutes and then stir them well.
- Saute for another 2 minutes or so, remove from heat, sprinkle with parsley and scallions and serve.
Sauteeing chicken livers like this
I like serving these with slices of Italian bread but they’re also good with crackers. If you want to make a bit of sauce to pour over them, simply deglaze the pan you fried them in with some white or red wine. Cook it for a few minutes, scraping up all the crispy bits and reduce the liquid a bit, and then pour over the livers before serving.
Easy, simple, sauteed chicken livers. Enjoy!
Chicken Thighs with Preserved Lemon, Garlic, and Olives
Looking for an easy recipe for chicken with preserved lemon and olives? This is definitely it. The classic version of this dish has Moroccan roots, is traditionally cooked in a tagine (which is also the name of the stewed dish itself), and involves a myriad …
Spicy Honey Sesame Chicken Wings
If you’re looking for a great chicken wing recipe with just a hint of heat but a ton of flavor, these are your wings. And, if you don’t subscribe to the “wings have to be nuclear” line of thought, you might also love my spicy apricot …
Baked Chicken Breast Recipe
As part of my “back-to-basics” series, I’m sharing my baked chicken breast recipe. I had a long-time aversion to chicken breast because it’s often overcooked, dry and tasteless. Then, after much trial and error, I finally figured out how to bake chicken breast and still keep it flavorful and juicy.
The beauty of cooking chicken breast in the oven is that:
- It’s easier than standing over a frying pan
- It’s less messy than frying
- It’s more reliable than cooking on the stovetop
- See reasons 1, 2 and 3
It’s a habit of mine to cook chicken breast on the weekends so we have it for our lunches during the week. It’s low in calories, healthy and delicious if you cook it right. I cook it for other dishes too, obviously, but here’s how I cook just a simple, baked chicken breast in the oven.
This works best with a big baking sheet or pan and only 3-4 chicken breasts. If you overcrowd them, they will steam instead of roasting and you’ll miss out on the beautiful, delicious golden crust that comes with baking only a few of them at a time.
Also, once again, I highly recommend a probe thermometer, as this is really the only way to be able to gauge when the chicken breasts have reached their ideal temperature.
Easy Baked Chicken Breast Recipe
- 3-4 chicken breasts, trimmed of excess fat
- 1 tablespoon olive oil
- 1//2 teaspoon kosher salt and pepper
Preheat oven to 450º
Line a baking sheet or pan with aluminum foil. Place chicken breast on pan, leaving at least a few inches in between each of them. Drizzle with olive oil, salt, and pepper. Rub all over the chicken breasts and then flip and rub again.
Place probe of the thermometer into the thickest part of the thickest piece of chicken. Place pan in oven, with the thickest piece of chicken in the back of the oven.
Bake until the internal temperature of the thickest part of chicken has reached 140º, remove probe, flip chicken breasts, re-insert probe and bake until temperature reaches 160º. Remove from oven, wrap foil around breasts and let rest at least 20 minutes.
Slice and serve with pan juices.
Now, for the record, a little bit of butter in place of olive oil adds a wonderful (buttery!) flavor. You can also rub the breasts down with the spices of your choice or smother them in the sauce of your choice, it’s all up to your preference.
That’s it. Not overly exciting but the best way to cook chicken breast in the oven without ending up with dry bookends.
I use my baked chicken breasts in salads, tacos, enchiladas…the possibilities are seriously endless.
Stop spending so much time in the kitchen and get out there and enjoy life. 🙂 Ciao!
Chicken Liver Pate
Liver. You either love it or hate it; there’s rarely an in-between. I grew up with parents who liked liver and onions so it was an occasional dinner of my youth and one I’ve always enjoyed. And it wasn’t just liver and onions we ate, but …